Venison ribs get a bad rap. Most of the time they’re left on the deer to age for a week where they inevitably shrivel up into nothing. Or, they are immediately deboned and thrown in the grind pile.

Ribs of any kind are a hugely popular dish for serving at outdoor parties or even indoor gatherings. They are a delicious, tender finger food, perfect for sharing with friends and/or family. Ribs are ...

Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe. 1/2 cup tightly packed fresh cilantro leaves 1/2 cup ...

One of the most frequent questions hunters ask me is how to cook a certain cut of meat. The answer to that question depends not only on the cut, but also your cooking abilities and dish preferences.

I don’t normally cook deer ribs. In fact, I don’t think that I ever have (before) but once. I usually just bone them out and put them into my sausage. But the other day I shot a 220-pound deer that ...

NASHVILLE, Tenn. (WTVF) — One of the founding members of Southern Woods and Waters Joy McNaughten makes a special appearance in this episode. She recalls the early days and compares how the process of ...

Neanderthals could have taught modern humans a trick or two. Newly discovered rounded, pointy rib tips of a 45,000-year-old grazing animal, likely used to condition hides, suggests that Neanderthals ...